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This savory chili recipe from Sandra McKenzie, Braham, Minnesota is hearty and filling, and it will warm your guests up, too.
With Johnsonville Italian Sausage.
Nutritional Facts 1 serving (1 cup) equals 183 calories, 6 g fat (3 g saturated fat), 32 mg cholesterol, 409 mg sodium, 16 g carbohydrate, 4 g fiber, 16 g protein.
Originally published as Slow-Cooked Chili in Taste of Home October/November 2006, p23
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Reviewed on Oct. 05, 2010 by cpfd209
Made this recipe for the guys in my fire station for dinner. I substitute ground turkey for ground beef. The recipe has a great flavor and was not spicey even after adding some crushed red pepper. We all agreed this recipe is a keeper for our menu. Will make this recipe again.
Reviewed on Feb. 20, 2010 by cynsmom
We have made this twice now and will defintely make again. So good on a cold winter day served with shredded cheese on top and cornbread on the side. Yummy!
Reviewed on Jan. 23, 2010 by ahmom
very good.
Reviewed on Nov. 17, 2009 by justgottabezen
Best chili Ive had to date. I left it cooking overnight and let it sit for a few hours so the sauce would thicken. Had it with some cheese and sour cream. Delicious! It was gone the same day :)
Reviewed on Feb. 16, 2008 by mytom
I tried this recipie today, It's still in the crockpot but I took a little taste earlier. It's great. I used a little less chili powder (actually I used cayanne pepper) about 2 1/2 teaspoons. And I used no green chilies. I cut up one red pepper and but that instead. I like a little less hot chili. But never the less it is great. Easy to make and looking forward to sitting down to bowl of it with some corn bread.
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